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| A few years ago, my heart stopped functioning properly. A cardiac artery was blocked, and I felt some strange and scary symptoms. The blockage was relieved with a stent, and the hospital that installed it included a detailed lecture to all such patients. They don’t want to see us again. Heeding that information has kept me healthy, and I want to share what I’ve learned. | |
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Veggies and vegans, stand down this time. Today’s column is about meat. I have some new information.
As you know if you’ve been reading this irregular column, we with heart disease, sclerosis, bypasses, and stents must avoid saturated fats to avoid repeat visits to the hospital. This puts all forms of beef off limits, even the leanest burger meat, and even bison. Ditto for all forms of pork. Remember, that means bacon, too.
We’re left with breast of turkey and breast of chicken. This can get boring. But hark, help is on the way. We must think outside the box, the big box store, that is. Lansing Market, thanks to yours truly and Sandro, the manager, stocks rabbit in the frozen food case. It’s local, fresh, really delicious, and packaged more attractively than the hideous, freezer burned carcasses Wegmans used to get from Arkansas. You can look up one of my rabbit recipes in an earlier column — just type Hale and Hearty in the search box — or, if you’re any kind of a cook, just treat it more or less as if it were pot roast: cut it up, shake it in seasoned flour, brown it in canola oil, and simmer it for two or more hours in water with hominy, Basmati rice, couscous, or barley. An ideal slow cooker meal to come home to.
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